I do love green bean casserole, but I always feel a little guilty after eating it. Now please understand that I am not claiming my version to be “light,” but it’s at least a little lighter and brighter in flavor and not swimming in sodium-filled condensed soup. (The holiday hams will have enough of that.) A bonus to this recipe is that the ingredients can all be mixed inside the casserole dish, and you can save time by baking it at the same time as the ham. Panko Parmesan Green Beans are made by tossing fresh beans with olive oil, fresh minced garlic, and a pinch of salt and pepper. Then they are sprinkled with Italian seasoned panko bread crumbs and shredded parmesan cheese then baked for 30 minutes. They were also a big hit with the boys. I described them as green beans sprinkled with cheesy garlic bread…that was all it took! They quickly disappeared. I was pretty proud of myself for coming up with that description, which is sure to even convince picky adults to try it!
Panko Parmesan Green Beans
- 4 cups (estimated) of fresh cut green beans
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1.5 tablespoons fresh garlic paste. (found in the fresh herb section of the grocery store in a tube) or 2 cloves of fresh garlic, minced fine
- 1/2 cup Italian Panko Breadcrumbs
- 1/3 cup shredded parmesan cheese
In a 9×9 casserole dish, combine the beans, olive oil, salt, pepper, and garlic. Toss until coated evenly. Sprinkle the mixtures with panko bread crumbs and parmesan cheese. Toss to coat the beans again and bake at 375 for 30 minutes.